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Amerigo Pizza Ovens - Forno Bravo Forum: The Wood-Fired Oven Community



New Forno Bravo Forum Feature

Forno Bravo Forum Community,

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Amerigo Pizza Ovens

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  • Amerigo Pizza Ovens

    ANYBODY know anything about this oven (or manufacturer)? experience?It is not a conventional shape but heavy duty looking.

    It looks like another member had a less than ideal experience on this forum but the thread kindda dwindled out with knowing what exactly he did to resolve smoke issue.

    Thanking you in advance.

  • #2
    Re: Amerigo Pizza Ovens

    I wouldn't touch it with a 10ft pizza peel. After being fired for 3hrs, its totally useless. Save your money, keep shopping.


    • #3
      Re: Amerigo Pizza Ovens

      It looks like another member had a less than ideal experience on this forum but the thread kindda dwindled out with knowing what exactly he did to resolve smoke issue.

      Hi GWN,

      What is this in reference to?


      • #4
        Re: Amerigo Pizza Ovens

        A joke.

        No insulation under the hearth (or on sides/top) is called for in the plans, but you could fix that major flaw by departing from the plans and adding insulation above and below the oven.

        What can not be fixed is that it is wider than it is deep (Which will likely create problems with its ability to draw well.)

        But most significant (and relatively difficult to remedy) is the fact that the chiminey is in the wrong place. The chimney should be outside (just forward of) the main oven chamber. Having the chimney inside the oven chamber allows the heat to pour right out the top and getting it up to temp will take much longer than it should. Just as improtantly, having the chimney and flur forward of the oven chamber will allow you to close it up so you can actually use it as an oven. That way, after you are done cooking pizza you can close a door and use the stored heat to roast a turkey, or rack of ribs, or a pork sholder, or whatever. Browse a few of the threads around here and then either build yourself a real oven or buy one of the excellent kits sold by the forno bravo people.